If you like french toast you will love this! All the yumminess of french toast without the time it takes to end up with half-soggy, half-burned french toast-like squares (or maybe I just suck at making french toast the old-fashioned way). : )
***You can either make this dish the night before and refrigerate or make it and bake it at once. I've included baking directions for both cases.
French Toast Upside-Down Bake
Ingredients:
1/4 cup melted non-dairy margarine
1/4-1/2 cup loosely scooped brown sugar
1 loaf of Texas Toast
4 eggs
1 1/2 cup unsweetened original almond milk (or use vanilla flavor and skip the vanilla below)
1 tsp vanilla
1 tsp cinnamon
white sugar for sprinkling
Directions:
Mix the melted margarine and brown sugar until combined. Pour into a lightly greased 9x13 pan and spread to cover the bottom. Set aside.
Whisk together the eggs, milk, vanilla, and cinnamon.
Lay a single layer of Texas toast on the brown sugar mixture in the pan. Spoon half of the egg mixture over the bread, making sure to cover all top surfaces. Sprinkle lightly with white sugar. Add a second layer of Texas toast and spoon the remaining egg mixture over the top, covering all top surfaces. Sprinkle lightly with white sugar (and cinnamon, if desired).
Now, you can either cover the dish and stick it in the fridge overnight or go ahead and bake it.
Baking instructions:
Immediate baking: bake 35 minutes at 300-325 degrees.
Refrigerated: bake 45 minutes at 325 degrees.
Serve brown sugar-side up with syrup or powdered sugar!
